Mee Siam



For Preparation of the Noodles
* 450g Rice Vermicelli
* 1 tablespoon Shallots (thinly cut)
* 10 dried red chillies that have been soaked and finely cut.
* 1 tablespoon Blachan
* 3 tablespoons Vegetable oil
* 2 tablespoons dried shrimp paste
* 1 ½ cups of Water
* 1 teaspoon Salt
* 1 tablespoon Sugar
* 1 teaspoon Oyster sauce
* 2 cups bean shoots

For Preparation of the Sauce
* 4 tablespoons preserved soya beans
* 2 tablespoons Sugar
* 1 finely sliced onion
* 2 tablespoons Tamarind water
* 4 cups of Water

For Preparation of Garnish
* 3 hard-boiled eggs
* 8 Prawns that have been cooked and halved
* 2 Lemons cut into four
* 1 tablespoons fried shallots
* 2 Spring onions

1. The noodles are placed in boiling water and allowed to cook for about 20 minutes, after which they are drained.
2. Shallots, chillies and blachan are ground into a fine paste.
3. Oil is heated in a frying pan and used to fry shrimps for about 1 minute.
4. The paste is added and frying is continued until the oil is seen to separate from the paste.
5. Preserve 1 ½ tablespoons of this paste and some of the oil for later use.
6. Put water, salt, sugar and oyster sauce in a wok and boil the mixture.
7. Throw in the bean shoots and allow cooking for up to one minute.
8. Place the noodles and fry while stirring continuously over a high heat. Mix all ingredients well.
9. Reduce the heat and continue frying and stirring until the noodles have dried up.
10. Allow cooling.
11. Mashed soya beans, sugar, onion, tamarind water and water are blended and then boiled in the wok. The paste and oil that had been preserved beforehand are added and the mixture is cooked for 5 minutes.
12. The noodles are placed in a large placed and garnished with eggs, prawns and lemon. Shallots and spring onions are scattered on top and the sauce is sprayed.

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